Preserved Horella Cherries, for Dessert
Ingredients
Directions
Prepare the cherries
Gather cherries in dry weather.
Use the cherries immediately.
Cut off the stem within a quarter of an inch of the cherry.
Wipe each cherry with a clean soft cloth.
Pack and cook
Place cherries in wide‑necked jars.
Sprinkle sugar candy over the top.
Tie the jars down with two bladders separately.
Put the jars in an open pan with cold water up to the neck of the jars.
Slowly bring the water to a boil.
Simmer for 45 minutes.
Remove the pan from heat.
Let the jars cool in the water.
Finish
Take the jars out.
Wipe the jars.
Label the jars.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Horella cherries
- Provide the fruit that is preserved, softening and holding their shape in the syrup.
- Sugar candy
- Sweetens the fruit and draws out moisture to form a preserving syrup.
The step that matters
Simmer for 45 minutes. The water must stay at a gentle simmer rather than a hard boil, so the cherries cook through evenly without splitting or collapsing. Heat that is too high can break the fruit apart before the sugar has penetrated.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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